Cookbook:Hot Water Crust Pastry(Redirected from Cookbook:Hot water crust pastry)
Hot water crust is a type of pastry used for savory pies, such as pork pie and steak and kidney pie. As it contains lard, it is unsuitable for vegetarians. Vegetable fat or shortening can be substituted in equal measure, but the texture will be slightly different (and mouth-feel will be somewhat lighter) due to the "grain" of lard.
- Sift the flour and salt into a bowl. Make a well in the centre.
- Place the water and lard into a saucepan over low heat. When the lard has melted, bring to a boil.
- Pour the mixture into the centre of the flour.
- Working very quickly, mix with a wooden spoon.
- Knead with hands to produce a smooth dough.
- This pastry must be used while still warm; otherwise it will become brittle and hard to mould.
Notes, tips, and variationsEdit
- Sometimes an egg yolk is added to the flour and salt mixture.
- To shape the dough for a small pie, the bottom of a jam jar works well.